Description
Slow Cooker Birria Tacos are a flavorful and tender Mexican dish featuring slow-cooked beef pot roast simmered in a rich and spicy adobo broth. Served with warm corn tortillas, melted cheese, and fresh garnishes, these tacos deliver authentic birria taste perfect for gatherings or a cozy meal.
Ingredients
Scale
Meat and Broth
- 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces)
- 3 cups beef broth
- 2 bay leaves
Spices and Sauce
- 1 ½ cups yellow onion (chopped, plus more for garnish)
- 4 large garlic cloves (smashed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon cumin
- 2 teaspoons chili powder blend
- ½ teaspoon cinnamon (or 1 small cinnamon stick)
- 3 ounces chipotle in adobo
- 1 cup canned crushed tomatoes (fire roasted if available)
- 1 tablespoon white vinegar
- 2 teaspoons kosher salt
For Serving
- 16 corn tortillas
- 2 cups shredded Monterey jack cheese (Oaxaca or queso chihuahua can be substituted)
- ½ cup chopped fresh cilantro
- Lime wedges (optional)
Optional
- Guajillo, ancho, and arbol chiles (can be used instead of chipotle for a more traditional birria)
Instructions
- Brown the Beef: Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches to develop flavor. Transfer the browned beef pieces to the slow cooker.
- Prepare the Sauce: In a blender or food processor, combine 1 cup chopped onion, smashed garlic cloves, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomatoes, beef broth, white vinegar, and kosher salt. Blend until smooth to create the rich adobo sauce.
- Cook in Slow Cooker: Pour the blended sauce over the beef in the slow cooker. Add bay leaves and cover. Cook on low heat for 8 hours until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef from the slow cooker and shred it with forks. Strain the cooking broth (consommé) to remove solids. Return the shredded beef to the slow cooker with ½ cup of the strained broth to keep warm. Reserve the remaining broth for dipping the tortillas.
- Dip the Tortillas: Quickly dip each corn tortilla into the hot consommé to soak in the flavorful broth, then place on a hot skillet or griddle.
- Add Filling and Cheese: Place about 3 tablespoons of shredded beef and 2 tablespoons of shredded cheese onto the tortilla along with some chopped onion and cilantro. Fold the tortilla like a quesadilla.
- Cook the Tacos: Cook the folded tortilla in the skillet until golden brown and crisp on both sides, and the cheese has melted.
- Serve: Serve the birria tacos hot with raw chopped onion, fresh cilantro, lime wedges if desired, and a small bowl of consommé for dipping.
Notes
- For a more traditional birria flavor, substitute chipotle in adobo with a combination of guajillo, ancho, and arbol chiles.
- If you do not have Mexican oregano, regular dried oregano can be used but the flavor will be less citrusy.
- Beef pot roast or chuck roast cuts are ideal as they become tender and shred nicely after slow cooking.
- Use fire-roasted crushed tomatoes for a deeper smoky flavor if available.
- You can prepare the consommé broth ahead and refrigerate or freeze for enhanced flavor development.
